Rinse and soak sabudana overnight or 4-5 hours.

After soaking the sabudana should be soft and it should be crushed easily. Drain water and keep aside sabudana for 10 minutes.

In a large mixing bowl add sabudana, boiled potatoes, green chili, sendha Salt, black pepper powder, and coriander leaves, and mix well.

Divide the mixture into small balls and give it a Tikki shape.

Heat oil in a non-stick pan and once the oil is hot add dry and roast from both sides till it is golden brown and crispy from both sides.

Serve hot and crispy saudana Tikki with green chutney.